Head Chef

Overview

Food Type:
Traditional and modern seasonal menus using local produce

Start Date:

April 2025

Due to internal promotion, we are looking for an experienced Head Chef to lead our food offer under the guidance of our Executive Head chef, Jim Eaves. Your primary role will be to oversee the Rooftop restaurant kitchen. The Rooftop will deliver in excess of £2million turnover per annum. We prepare, bake and create all food from scratch and are proud to work with some fabulous local suppliers.

In our beautiful Rooftop Restaurant customers can join us for lunch, dinner, pre-theatre dinner, afternoon tea or our famous Sunday roast! The RSC restaurant is some of the best quality, best value food in the town. The afternoon tea is perfect if you’re looking for a quiet pitstop where you can enjoy Stratford from a different viewpoint, but if that’s not your thing then check out lunch or dinner."

This role is offered as a full-time, permanent position with no breakfast or split shifts, you would be working 48 hours per week over 5 days out of 7, including some evening and weekend working.

• Leading the food offer in the Rooftop restaurant (plated), retail (Grab and go/packaged products), events and pastry across both kitchens in Stratford-upon-Avon.
• Overseeing menu changes and rotation of dishes in conjunction with Jim, and arranging tastings, specs, and final sign off all menus.
• Ensuring menus are planned seasonally using local produce and raw ingredients.
• Being a role model to all chefs and provide a link between the front of house and kitchen, liaising with all colleagues and working closely with the Senior Sous Chef and Junior Sous Chefs.
• Finding innovative ways of producing menus which meet and exceed the agreed GP budget each month.
• Ensuring full compliance with all food hygiene and associated legislative regulations.

• Previous experience of working within a high volume, quality food environment at a senior level with plated service, event and retail experience.
• Strong leadership skills combined with a proven ability in the management of a large team.
• Knowledge of stock management and ordering systems.
• Knowledge of food trends and innovation which can inspire and excite.

• Working hours 9am until 7pm with no breakfast or split shifts
• Permanent contract and guaranteed hours with consecutive days off
• Full training and personal development
• RSC benefits package including 25 days holiday
• Share of the TRONC
• Complimentary theatre tickets
• Reduced working hours on Sundays

All applications should be made online using the RSC website. If you need any assistance when applying, please email